This creamy, cozy soup is one of the ultimate fall soups. It's warmly spiced, perfectly sip-able, and those toppings of salty smoked bacon and crunchy pumpkin seeds take it over the top!
Danish Creamery Premium Butter,
cut into 1 Tbsp pieces
tsp peeled and minced
low-sodium chicken broth
(29 oz) can
(not pie filling!)
and black pepper
apple cider vinegar
Shelled pumpkin seeds
Melt butter in a large pot over medium heat. Add onion and cook until softened and lightly deepening in color, about 8 to 10 minutes, stirring frequently.
Add in garlic, ginger, cumin, coriander, cinnamon, nutmeg and cayenne pepper and saute 30 seconds longer.
Stir in chicken broth, pumpkin, maple syrup and season with salt and pepper to taste. Bring mixture to a simmer over medium-high then reduce heat to low. Cover and simmer 15 to 20 minutes.
Remove from heat and process mixture in pot with an immersion blender until smooth. Stir cream and apple cider vinegar into soup.
Serve warm with desired toppings.
Recipe makes about 11.5 cups.
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